Fresh lobster is always a real treat but the sweet flesh tastes particularly sublime when cooked with smoked butter. This lobster recipe really makes a special centrepiece for a barbecue or summer supper, enjoyed al fresco.
This is a great place to start if you haven’t smoked anything before. The smoked butter is quick, easy and so delicious.
Smoked Butter makes 250g
– 2 cooked lobsters
– 100g smoked butter
– 2 lemons, cut into wedges, to serve
– Sea salt and freshly ground black pepper
– 250g salted butter
1. Preheat the barbecue until very hot.
2. Split the cooked lobsters in half lengthways. It is easiest to do this with a large chopping knife and insert the point of the knife in the middle of the tail, working back carefully towards the head in one, careful slice.
3. Melt the smoked butter in a pan and brush a little over the flesh of the lobster. Set the remaining melted butter aside, keeping it warm.
4. Barbecue, cut-side down, for about 5 minutes until the meat is piping hot and lightly chargrilled.
5. Remove the lobster from the grill, remove the meat from the shell and immediately drop it into the warm melted butter.
6. Toss the lobster in the butter, season with salt and pepper and serve in warm bowls, with lemon wedges on the side.
7. Enjoy warm, either on its own with some excellent bread to mop up the smoked butter, with a crisp, green salad, or even, for the ultimate indulgence, spooned on to a barbecued steak.
1. Set up the cold smoker using a wood of your choice and light it.
2. Put the butter in a heatproof, non-metallic dish. When the smoker is at the correct stage, with a thick cloud of smoke appearing in the cold chamber, add the butter and smoke for 30 minutes.
3. Remove the butter, wrap well and store in the refrigerator. Leave it for 24 hours before eating. The smoked butter will keep for up to a month in the fridge.
Smoked is published by Kyle Books and can be purchased on Amazon.